Skip to content

Thai Basil Chicken

August 1, 2012

Hi all! Thanks for your responses to my last post—it was interesting to hear everyone weigh in on the topic.  I’m definitely lucky to have a flexible schedule, and while going back to work will be an adjustment, I do think it’s ultimately going to be what’s best for me AND Lila.

Moving on to…food! We’ve made some great friends here in Huntsville.  They’re always up for a beer.  They love game nights.  And, perhaps most wonderfully—two of these friends have a garden full of basil and bring us a BIG bag anytime we see them. 

I’m totally incompetent when it comes to growing basil…or any herb…or any plant, really.  My parents bought us a houseplant when Lila was born, and you should see it now.  Poor thing.  At least my kid is still alive.

Anyway, when you get a batch of basil like this:

image 

…you know you need to make something tasty with it.  Last time, we made a bunch of pesto.  So much that I was sweating garlic for weeks afterwards. 

This time, we went a different route: Thai Basil Chicken. 

DSC_0304 

This dish was SO easy to make, and really tasty.  Nothing we make these days takes more than about 30 minutes—and most take much less.  Instant rice is our friend.

Thai Basil Chicken (for 2)

1 large chicken breast, chopped into small pieces

1 tbsp. coconut oil

1/2 white onion, chopped

1/2 cup water

2 tbsp. fish sauce

1/4 cup tamari (or soy sauce)

1 tbsp. sugar

5-6 bird’s eye chilies

1 tsp. chili paste

3 cups fresh basil

Directions:

In a large skillet, heat the coconut oil.  Add onion and cook for 4-5 minutes.  Add chicken and continue to cook.  Combine water, fish sauce, tamari, and sugar, mixing until sugar has dissolved.  Add to chicken.  Add chilies and chili paste (one or both of these are optional, depending on how spicy you want the dish).

Cook dish for 15-20 minutes, until sauce has thicken and coats the chicken and veggies.  Add the basil at the last minute, just before serving, and allow it to wilt down.

Serve over rice.

DSC_0322 

Mmmmm…this was tasty—and SPICY!  A great way to use all that basil!

Hope you have a good Wednesday—I’m off to prepare my syllabi for the upcoming semester.  Now that August is officially here, it’s sinking in that summer can’t last forever.  SIGH.

8 Comments leave one →
  1. August 1, 2012 1:48 pm

    Fantastic friends!!!! This looks delicious!! A total bookmark! Good luck with the work!!

  2. August 1, 2012 2:00 pm

    We have an insane amount of basil right now. I need to make some pesto or something….

  3. August 1, 2012 3:46 pm

    mo’ spicy = mo’ better 🙂 yum!

  4. August 1, 2012 8:17 pm

    Fresh pesto is one of the best foods on earth I swear! We’ve had awesome weather for a successful garden, but the only herb I planted was parsley and I accidentally raked right over it one day — oops!! I guess no friends will be getting any herbs from me haha.

  5. August 2, 2012 11:15 am

    Can you believe how fast the summer has gone?! My mom and I were just talking about how summer is almost gone. It really IS sad. Although I won’t lie, I LOVE fall and I hope it lasts this year!
    This recipe sounds like a real winner. I’m addicted to anything with basil in it this summer; pesto, smoothies, proteins, anything!

  6. August 3, 2012 12:48 pm

    Nice!!!!!

  7. August 3, 2012 6:07 pm

    This sounds amazing…basil…YUM!!

  8. August 5, 2012 3:39 pm

    Oh this sounds amazing! I bet the coconut oil in it was delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: